Turkey Soup with Plantain Meatballs

ONE
coconut oil
1 onion, chopped
1 lb ground turkey
1 bell pepper, chopped

TWO
6 cloves garlic, pressed
1 T paprika
1 T oregano
1 t cumin
1/4 t cinnamon
26oz chopped tomatoes (canned ok)

THREE
1 can green chiles
32oz water

FOUR
1 cup cranberries
1 bunch kale, chopped

MEATBALLS
3 very ripe plantains (soft and black on the outside)
1 egg white
1T-1/2 cup coconut flour (test for consistency)

In a big pot, sautee the ingredients in ONE until the meat is no longer pink. Add TWO and cook until fragrant. Add THREE and cook, over low heat for 15-20 minutes. Add FOUR and cook for another 10 minutes. While the soup cooks, mash the plantains in a bowl. Add the egg white and flour until they have a good consistency. Make big balls and drop them carefully in the soup with FOUR.

Adapted from Tablespoon.com